Made with raw and whole goat’s milk, this cheese is sold in puck or cylindrical shapes and is stepped in tradition. Some 14th-century sources refer to a farmer from Selles who suggested that her mother used to make it before her. It is put in moulds by hand and then removed and coated in charcoal and salt. Traditionally, the cheesemakers used burnt vine shoots. It considered to be ready for eating after 10 days of ripening. Its rind acquires bluish mould as the weeks go by, imbuing the cheese with well-developed goat flavours. Selles-sur-Cher owes the diversity of its flavours to the 400 plant species identified in its production region, which lies at the intersection of Touraine, Le Berry and La Sologne. Tasting tip: the best time to eat it is after about 20 days of ripening!